If you really want to make your own puff pastry, then we aren’t going to stop you, we even have a recipe for it here. But we just go for shop bought, it make this recipe a really nice and easy one to throw together. Start by rolling out your pastry so that it’s nice and thin – about 2-3mm.

Then you need to spread the fillings over it. We chose to put the stem ginger down first so that the sugar and ground ginger have something to stick to when you sprinkle them over. Once you’ve done that, it’s best to press the filling ingredients down slightly so they don’t fall off when you’re rolling up the pastry. To create the roll, start by folding in about 1cm on each side, then fold that over – no need to make it a particularly tight fold. Then fold over again, when you’ve done that on each side there should just be a small gap in the middle allowing you to fold in half to put the to sides of rolled pastry together.

Cut the rolled pastry into about 0.75cm slices, them place on a baking sheet – remember the pastry will puff up so leave plenty of room between each once – about 5cm. Then bake at 200c for 25 mins so they turn nice and crisp and golden brown. Then allow to cool and drizzle over the dark chocolate. We used a piping bag to do this just so that we had a little more control over the drizzling!